[Sca-cooks] ricotta as "fresh cheese"?

[Truman B.]

Hi Cynara,what I do to get past the Pasteurization probelm is  to add
calcium chloride,1/4 tsp. per 2 gallons
of Milk. It even helps with the ultra Pasteurizd milk.

       From Chirhart

----- Original Message -----
From: "a5foil" <a5foil at ix.netcom.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, October 12, 2003 12:23 PM
Subject: Re: [Sca-cooks] ricotta as "fresh cheese"?


> Appropriate fresh cheese depends a lot on the recipe you're redacting.
> Commercial ricotta does have a texture similar to homemade vinegar cheese,
> and the more you drain it (through fine cheesecloth or even a yogurt
> strainer) the drier it will be.
>
> Homogenized milk makes a softer cheese than non-homogenized, but you can
use
> skim milk to approximate the texture of skimmed unhomogenized milk.
(Because
> if you had unhomogenized milk to start with, you'd skim off the cream
> anyway.) Pasteurization is not really a problem, because most cheese
recipes
> start with scalding the milk, which is effectively the same thing. What
you
> emphatically *don't* want is the ULTRA-pasteurized stuff. It doesn't
behave
> the same way at all.
>
> Cynara
>
>
>
>
>
>
> ----- Original Message -----
> From: <nickiandme at att.net>
> To: "scaCooks" <sca-cooks at ansteorra.org>
> Sent: Friday, October 10, 2003 8:57 AM
> Subject: [Sca-cooks] ricotta as "fresh cheese"?
>
>
> > <<deleted>>
> > <<   I'm curious to get responses from this group --
> > how appropriate is ricotta as a "fresh cheese"
> > substitute in redactions, in your opinion?  Thought
> > I might hear from some more cheese-knowledgeable
> > folks than myself.  After all, blessed are the
> > cheesemakers.  ;)  :)
> >
> >               -- Ruth
> > >>
> >
> > I've  made fresh cheese and it turned out a heck of a lot more like
> ricotta
> > then cottage cheese.  Of course - I used homoginized - can't seem to
find
> non-
> > homiginzed around here.
> >
> > Kateryn
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
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